Peanut Butter Truffle Cupcakes

For truffles: In a microwave safe bowl, melt white chocolate at 70% power, stir until smooth.

Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls.

Shape into twelve 1 inch balls. Roll in cocoa. Set aside.

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each.

Beat in vanilla. Combine the flour, cocoa, baking soda and salt.

Add to creamed mixture alternately with buttermilk and coffee.

Fill paper lined muffin cups 2/3's full. Top each with a truffle (do not press down). Bake at 350 degrees for 15-20 minutes.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from heat and stir in peanut butter. Transfer to a bowl and chill until mixture reaches spreading consistency.

Frost cupcakes. Store in refrigerator.